New culture adds taste, eye appeal to Swiss cheese

Feb. 13, 2012
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by Jeff Gelski

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HORSHOLM, DENMARK – Chr. Hansen has introduced the propionic (organic acid) culture OpenIT PS-60 that may enable Swiss cheese makers to control formation of holes in cheese types such as Maasdammer and Emmenthal. The culture also provides the distinctive mild sweetness in propionic cheese as well as the distinctive nutty flavor.

“The key properties of the new culture, PS-60, are its capabilities of controlling and standardizing the fermentation process,” said Anne-Claire Baquis, marketing manager of cheese cultures for Chr. Hansen. “The benefits are both a high and fast gas formation – and thus a short ripening time – and a well-balanced, sweet, nutty flavor with low pungency due to its low lipolytic activity. These properties have been confirmed in customer trials.”

She added the new culture is cost-efficient because of its high concentration and high activity per cell.

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